And the Oscar Goes to … Garlic

Few things are more sacred than garlic. It should be a staple in everyone’s kitchen. Packing big flavor in a tiny bulb, this key ingredient is nirvana to the palette.

I usually start my meal preparation process by lining out the ingredients to be sure I have everything I need. Then, I measure my spices and herbs and begin slicing, chopping and mincing.

My love affair with garlic always takes over as I begin with this ingredient. Undressing each clove by removing the papery cover, I’m ready to mince. I do so with mathematical precision. Holding the clove between my forefinger and thumb, I cut flat slivers. Then I very carefully rotate the clove and slice in the opposite direction. Yet one more turn to cut crosswise tiny cubes the garlic suddenly falls apart on the cutting board to appear like bite size cheese squares to an insect.

No measurement exists for this ingredient. Somehow, I just know how many cloves to peel, mince and set to the side as I prepare each dish.

Often my garlic joins its best friends, diced celery and onion. All three happily bathe in a warm pool of butter, instantly permeating the room with the smell of comfort. Garlic infuses the mixture. Once all three are slightly soft they can be mixed into pasta, sauce, wine or whatever my taste desires.

Garlic also has a great relationship with bread. As a buttery spread, it compliments fresh baked slices of toasty, warm, sourdough bread. This treat just wouldn’t be the same without a sprinkling of fresh, minced garlic.

Potatoes are an American favorite, but smashed together with baked garlic, they are sure to be a palette pleaser at any dinner table. Massage olive oil over the skin of an entire bulb and place it in tin foil and bake until a gentle squeeze tells you it’s soft.

The tough little bulb, primarily gown in China, makes its way across the globe to fill the bellies of many hungry diners. With smiles on their faces and happiness in their hearts, it sets the stage for an outstanding performance and pulls it off every time. In my opinion, this wonderful ingredient gets the credit for countless wonderful meals.